Skillet Chicken and Sausage Jambalaya
This Skillet Chicken and Sausage Jambalaya is packed with tender chicken, smoky andouille sausage, rice, and bold Cajun flavors for an easy, satisfying meal. Ready in a little over an hour, it’s the perfect weeknight dinner with minimal cleanup and maximum flavor!
One Pot Jambalaya
We’ve always been a family that loves bold flavors with just the right amount of spice, so this one-pot jambalaya is right up our alley. It’s proof that you don’t have to be from Louisiana to appreciate the incredible flavors and comforting textures of this classic dish.
One of the best things about this dish is how easy it is to customize. Add shrimp instead of – or alongside – the chicken and sausage, adjust the amount of vegetables or rice to suit your preferences, and tweak the seasonings to make it as mild or spicy as you like.
Why This Recipe Works:
- One-pan convenience: Everything cooks in a single skillet, making prep simple and cleanup a breeze.
- Bold, layered flavor: Browning the chicken and andouille sausage first builds a rich, savory base before the vegetables, rice, and seasonings are added.
- Perfectly cooked rice: The rice absorbs the flavorful broth, tomatoes, and spices as it cooks, creating a dish that’s rich and satisfying in every bite.
- Great for leftovers: Jambalaya reheats beautifully, making it an excellent meal prep option for lunches or easy dinners later in the week.
What You’ll Need:
- seasonings – smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper
- avocado oil – or another neutral oil
- veggies – onion, celery, bell pepper, garlic, and green onion
- andouille sausage
- chicken thighs
- long-grain white rice
- chicken broth
- diced tomatoes
We used a large 12-inch cast iron skillet to cook the jambalaya. You could use a Dutch Oven instead.
How to make Skillet Chicken and Sausage Andouille:
Step 1
Combine Creole seasoning mixture. In a small mixing bowl, combine the seasonings – smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.
Step 2
Brown sausage. Heat a large pan to medium heat. Add one tablespoon of oil, and when hot, add the sausage rounds in a single layer. Cook until browned on one side, and then flip to brown the other. Remove to a clean plate.
Step 3
Brown chicken. Use the same skillet and add another tablespoon of oil. Add chicken (seasoned with a little salt and pepper) and brown on all sides. This should only take a few minutes – you’re not cooking the chicken completely. Remove to a separate, clean plate.
Step 4
Sauté veggies. Use the same pan and add another tablespoon of oil. Then add the chopped onion, celery, and bell pepper, and cook until slightly softened – about 3-4 minutes. Add minced garlic and Creole seasoning mix – and stir for a minute.
Step 5
Add liquids and rice. Then pour 2 1/4 cups of chicken broth and diced tomatoes into the pot – plus the long-grain rice – and stir well. Turn heat up to boil, and once boiling, reduce heat to a gentle simmer. Cover loosely with some aluminum foil and cook for ten minutes.
Step 6
Finish chicken. Add chicken back to pot. and continue cooking until rice is tender and chicken is cooked through. You may need to add a little extra chicken broth as needed to cook the rice fully. When done, the chicken should register 165 degrees F on a digital thermometer.
Step 7
Add andouille sausage and green onions. Finally, add the browned sausage back to the skillet and stir well. Then top with the chopped scallions and extra salt and pepper as needed.
Step 8
Serve. Serve jambalaya with your choice of sides. We tend to enjoy this as a full meal.
As mentioned, jambalaya is a complete meal on its own, but it’s also delicious with skillet cornbread, chewy French bread, a simple green salad, or steamed green beans.
Storing and Freezing:
- Store leftover jambalaya in an airtight container in your refrigerator for 3-4 days. We also like to meal prep and store in small individual portions.
- To freeze jambalaya, let it cool completely, then transfer it to freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
Recipe FAQs:
Creole jambalaya typically includes tomatoes, while Cajun jambalaya does not. This recipe is more of a Creole-style jambalaya because it uses fire-roasted diced tomatoes.
Yes. Boneless, skinless chicken breasts work well, but chicken thighs stay juicier and add more flavor to the dish.
Long-grain white rice is the best choice because it cooks evenly and stays fluffy. Basmati rice also works well and adds a light, fragrant flavor. Avoid instant rice, as it can become mushy.
Absolutely! Reduce or omit the cayenne pepper and choose a mild smoked sausage instead of spicy andouille.
Yes. Stir raw, peeled shrimp into the skillet during the last 5–7 minutes of cooking, just until they turn pink and opaque. You can use shrimp in addition to, or instead of, the chicken.
The rice may need a little more time or liquid. Add about ¼ cup of chicken broth, cover the skillet, and continue cooking until the rice is tender.
If there’s excess liquid after the rice is cooked, remove the lid and let the jambalaya simmer for 5–10 minutes so the extra moisture can evaporate.
Yes. Jambalaya actually tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Other Delicious One Pot Meals:
We love a simple one pot meal. Bonus is less dishes!
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Skillet Chicken and Sausage Jambalaya
Ingredients
For the creole seasoning mix:
- 1 Tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cayenne pepper
- kosher salt and freshly ground black pepper – to taste
For the jambalaya:
- 2-3 Tablespoons avocado oil – divided
- 1 pound andouille sausage – cut into rounds
- 1 medium white onion – chopped
- 2 stalks celery – chopped
- 1 medium bell pepper – any color, chopped
- 4 cloves garlic – minced
- 1 pound boneless, skinless chicken thighs – cut into bite-sized pieces
- 1 ½ cups long-grain white rice – we use Basmati
- 2 ½ cups lower-sodium chicken broth
- 15 oz. fire-roasted diced tomatoes
- scallions – chopped, for serving
Instructions
- Combine Creole seasoning mixture. In a small mixing bowl, combine the seasonings – smoked paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.1 Tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon cayenne pepper, kosher salt and freshly ground black pepper
- Brown sausage. Heat a large pan to medium heat. Add one tablespoon of oil, and when hot, add the sausage rounds in a single layer. Cook until browned on one side, and then flip to brown the other. Remove to a clean plate.2-3 Tablespoons avocado oil, 1 pound andouille sausage
- Brown chicken. Use the same skillet and add another tablespoon of oil. Add chicken (seasoned with a little salt and pepper) and brown on all sides. This should only take a few minutes – you're not cooking the chicken completely. Remove to a separate, clean plate.2-3 Tablespoons avocado oil, 1 pound boneless, skinless chicken thighs
- Sauté veggies. Use the same pan and add another tablespoon of oil. Then add the chopped onion, celery, and bell pepper, and cook until slightly softened – about 3-4 minutes. Add minced garlic and Creole seasoning mix – and stir for a minute.1 2-3 Tablespoons avocado oil, 1 medium white onion, 2 stalks celery, 1 medium bell pepper, 4 cloves garlic
- Add liquids and rice. Then pour 2 1/4 cups of chicken broth and diced tomatoes into the pot – plus long-grain rice – and stir well. Turn heat up to boil, and once boiling, reduce heat to a gentle simmer. Cover loosely with some aluminum foil and cook for ten minutes.2 ½ cups lower-sodium chicken broth, 15 oz. fire-roasted diced tomatoes, 1 ½ cups long-grain white rice
- Finish chicken. Add chicken back to pot. and continue cooking until rice is tender and chicken is cooked through. You may need to add a little extra chicken broth as needed to cook the rice fully. When done, the chicken should register 165 degrees F on a digital thermometer.
- Add andouille sausage and green onions. Finally, add the browned sausage back to the skillet and stir well. Then top with the chopped scallions and extra salt and pepper as needed.scallions
- Serve. Serve jambalaya with your choice of sides. We tend to enjoy this as a full meal.
Notes
- As mentioned, jambalaya is a complete meal on its own, but it’s also delicious with skillet cornbread, chewy French bread, a simple green salad, or steamed green beans.
- Store leftover jambalaya in an airtight container in your refrigerator for 3-4 days. We also like to meal prep and store in small individual portions.
- To freeze jambalaya, let it cool completely, then transfer it to freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
The leftovers are the best part!